Lemon And Pea Alfredo Recipes

LEMON AND PEA ALFREDO

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just under al dente, 10 to 11 minutes. Meanwhile, once you?ve added the pasta to the boiling water, heat a large straight-sided skillet over medium heat. Add the butter to the hot pan. When the butter is melted, add the garlic and cook, stirring often, until soft and fragrant, about 1 minute. Add 1/2 cup of water from the pasta pot and reduce the heat to low.
• When the pasta is ready, transfer it to the pan with the sauce using tongs; reserve the pot of cooking water. Raise the heat to medium and sprinkle 1 1/2 cups of the parmigiano-reggiano onto the plain pasta. Stir with 2 wooden spoons to combine. Add the mascarpone, lemon zest and 3/4 teaspoon salt. Toss well to coat, adding additional hot pasta water as needed to thin the sauce and to finish cooking the pasta. Add the peas, lemon juice and the remaining 1 cup of parmigiano-reggiano. Toss well to combine, adding pasta water as needed to thin the sauce to your desired consistency; you will probably use close to 1 1/2 cups pasta water total. Sprinkle with the ground pink peppercorns and additional parmigiano-reggiano, if desired.

FETTUCCINE ALFREDO

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.

LEMON ALFREDO

Steps:

• Cook 1 minced shallot in a skillet with 1 tablespoon butter over medium heat until golden, 3 minutes. Whisk 1 1/4 cups heavy cream, 1 egg yolk and 2 teaspoons grated lemon zest in a bowl; reduce the heat to low and whisk into the skillet along with 1/3 cup grated pecorino. Whisk until slightly thickened, 2 minutes. Season with salt and plenty of pepper. Toss with 12 ounces cooked fettuccine and some pasta-cooking water. Top with more pecorino.